Directions

Remove chicken skin and reserve. Set thighs aside. Heat oil in a deep skillet and cook chicken skin over medium -low heat until it renders about 1/4 cup of fat, about 5 to 7 minutes. Remove skin with slotted spoon and discard. Add onions and salt, cover skillet and cook on medium heat until onions are very tender but not browned, about 5 minutes. Add paprika and cook 1 minute, stirring constantly. Add drained tomatoes and stock, stirring to break up tomatoes. Add skinned chicken thighs, cover and simmer on low, stirring occasionally for 10 minutes. Uncover and simmer 10 minutes more. Mix Flour and water to form a thin paste. Stir into chicken mixture, simmering until sauce thickens, about 5 minutes. Remove from heat and stir in sour cream. Serve over noodles, rice or fresh bread. Top with sour cream.